Kushari

Rinse the brown or black lentils under cold water and set aside. If using elbow macaroni, set it aside as well.

Heat ½ cup of vegetable oil in a large pot over medium heat. Add the crushed garlic and chopped hot chili pepper if using, and sauté for 1-2 minutes until fragrant.

Add the chopped ripe tomatoes to the pot and cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Stir in the rinsed lentils, ½ cup of water, vinegar, and salt to taste. Bring the mixture to a simmer.

Reduce heat to low and simmer the lentil mixture for 20-25 minutes until the lentils are tender, stirring occasionally and adding more water if needed to maintain a sauce-like consistency.

While the lentil mixture simmers, cook the rice according to package directions in a separate pot, typically requiring about 15-20 minutes.

If using elbow macaroni, cook it in salted boiling water for 8-10 minutes until al dente, then drain and set aside.

Heat the remaining ½ cup of vegetable oil in another pan over medium heat. Add the onion rings and fry until golden and crispy, approximately 8-10 minutes, then drain on paper towels.

Once the rice is cooked, fluff it with a fork. If using macaroni, combine it with the rice in a serving bowl or on individual plates.

Assemble the kushari by layering the cooked rice and macaroni (if used) as the base, then top with the warm lentil and tomato sauce.

Crown the dish with the crispy fried onion rings and serve hot, allowing each diner to mix the components together as desired.